From: bankler@sheltie.ece.cmu.edu (Brian Bankler)
Date: Mon, 25 Apr 1994 23:39:25 GMT

Pan-fried Potatoes
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3-5 potatoes
lots of butter
salt, seasoned salt, pepper

Peel potatoes, put whole potatoes in large saucepan with water to cover.  
Add salt to water for cooking.  Bring to a boil, then simmer until potatoes
are cooked but firm (about 20 minutes?).  Rinse with cold water, drain
and let cool completely.  Slice cold potatoes about 1/4 - 1/2 inch thick.
Melt butter in frying pan (for crispier potatoes, don't use non-stick)
over medium - medium-high heat.  Add potato slices and pan-fry until
desired crispness, flipping occasionally to coat with butter.  Add seasoned
salt and pepper to taste.  (You may need to add more butter if the potatoes 
start sticking -- they soak up a lot.  I usually end up going through about 
1/4 lb butter for these, but I _love_ buttered potatoes.)  

I find these are somewhat heavy for breakfast.  They go very well with 
steak or ribs, though.